Single origin espressos.

I think it's a tough one. I know some of you love the idea so for the rest of us;

If you had to pick three great single origin espressos that would show the skeptics the quality and range of what SO can be in espresso form;

What would the three beans be?
What roast?
What brew parameters?

I'll give it another shot. (Unless you pick Monsooned beans.. then I'm going home)

-c

Stumptown Finca San Vincente. 19.5 grams, LM double basket, 200F, 9.25BAR, 1.75oz in 27 seconds, 4 days out of roaster.

Ecco Caffe Brazil Fazenda Cachoeira Pulped Natural. 18.5 grams, LM double basket, 200.5F, 9BAR, 2oz in 28 seconds, 5 days out of roaster.

Victrola Rwanda Gatarra. 20grams, triple basket, 201F, 8.75BAR, 2oz in 26 seconds, 4 days out of roaster.

oh you are so the man.

If you're roasting yourself:

Harar at http://www.coffeeismydrugofchoice.com/coffee_green.htm, first pops to rolling second

Rwanda Karaba at http://www.terroircoffee.com/store/, just to the hint of the first pops.

Kenya Meru at http://www.coffeeismydrugofchoice.com/coffee_green.htm, just at the start of a rolling second.

Pull em all hot and short.

When I grow up, I want to be a Malachi...

another_jim wrote:If you're roasting yourself:

Harar at http://www.coffeeismydrugofchoice.com/coffee_green.htm, first pops to rolling second

Rwanda Karaba at http://www.terroircoffee.com/store/, just to the hint of the first pops.

Kenya Meru at http://www.coffeeismydrugofchoice.com/coffee_green.htm, just at the start of a rolling second.

Pull em all hot and short.

Thanks. Thanks. Thanks.

Africans, especially Kenya, and the Brazilian played nicely, well better than some centrals we tried. For my tastes at least. To be fair we didn't source the beans from the exact references so there could be some variation. We bracketed the roast and if you dare let the roast solidly move into the second, particularly the harrar, I thought it was more pleasant and still the roast didn't completely step all over it.

But, I know it's all personal taste... I still prefer most of these in a vacpot or blend. Anyone try melange roasting for SO espressos?

Tried some city roasted Yirg for kicks, it's too much by itself (unless you folks found a way to make it work as an SO espresso).

Anyway you guys are great. Thanks for the info and incentive.

casper wrote:
Tried some city roasted Yirg for kicks, it's too much by itself (unless you folks found a way to make it work as an SO espresso).

Yrg is my personal SO mountaintop. You can't just roast it dark, since the roast taste is very tannic, and too much of it is just as undrinkable as too much of the acidity. I'm having some luck with longer, low temperature roasts, but it's work in progress.

Depends on the Yirg.

Pulled a very nice double ridged LM basket slightly heaping filled/ light tap/ leveled/ light tamp/ quad light taps from the sides/ NESW tamp to straight firm tamp/ 180 no pressure release polish 1.25oz 25sec 202f 8.75bar (no flow) ristretto of Kona Premium Coffee Estate Fancy grade City+ roasted about 10f before 2nd 3&3/4 min start of 1st to end of roast 12 minute total roast (dual variable boosted voltage Rosto roasting) 5 days vac jar rested quite yummy shot 'bout an hour ago...

Stumptown Ethiopia Sidamo.

Incredible heavy sweet shot. Tons of fruit (dried berries, plums), milk chocolate, vanilla/floral/strawberry quik aromatics, hints of hide/leather and a nice toasted malt note.

This one is a keeper.


4 days out of the roaster
199.4F
LM ridged double, 17.5 gram dose
1.75oz, 27 seconds